Chicken Lentil Soup With Kale

Chef #668331's Note:

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup coarsely chopped carrot
• 2 -4 garlic cloves, minced
• 6 cups reduced-sodium chicken broth
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 -2 bay leaf
• 4 cups coarsely chopped kale
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups cooked chicken breasts, cubed
• 1 medium tomato, seeded and chopped
• 1/2 cup dry lentils

Directions:

1. In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
2. Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
3. Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
4. Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
5. Remove bay leaves before serving.

Reviews

[Norah Bennett]

Delicious and inexpensive, easy to make. I added a lot more black pepper and used a can of italian diced tomatoes instead of chopping a whole tomato. Everyone loved it, it was great with brown rice.

[The Esquire]

Amazing! This soup is both delicious and nutritious! Very hearty and filling plus all the ingredients were already available in my fridge and pantry, with the exception of kale for which I substituted fresh spinach. Thank you for posting this recipe; it is a keeper!

[Chef #315806]

Very good soup, excellent seasoning.